Salted Pretzel Chocolate Chip Cookie Bars

I knew it has been awhile but with my last semester of college drawing to an end things have gotten very busy. Thank you for still checking in and I promise after graduation I will have plenty of time but until then things might continue to be a little spotty. Anyway I had a little free time this past weekend and I decided  I wanted to do a little baking. I found this recipe on Just A Taste. If you are like me and enjoy salty and sweet then this recipe is perfect for you!

Salted Pretzel Chocolate Chip Cookie Bars:

Ingredients:

1 cup (2 sticks) unsalted butter, melted
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups chocolate chips, divided
1 cup crushed salted pretzels, divided
2 teaspoons vegetable oil

 

Directions:

1 .Preheat the oven to 350ºF.

2. Line an 8-inch square baking pan with parchment paper, allowing it to hang over two sides. Coat the paper with cooking spray.

3. In a stand mixer fitted with the whisk attachment, whisk together the melted butter with the sugar and light brown sugar until smooth, about 2 minutes. Add the eggs and vanilla and whisk until combined.

4. Remove the bowl from the stand mixer and stir in the flour and salt just until incorporated. Stir in 1 cup of the chocolate chips and 1/2 a cup of the crushed pretzels.

5. Pour the batter into the prepared pan, smoothing the top, then sprinkle the remaining 1/2 cup of crushed pretzels on top, pressing them lightly into the batter.

6. Bake for about 30 until a toothpick inserted comes out clean. While the cookie bars are baking, melt the remaining 1/2 cup chocolate chips with the vegetable oil in a double boiler or in the microwave.

7. Remove the cookie bars from the oven and allow them to cool completely in the pan then remove the cookies using the parchment paper overhang. Drizzle the cookie bars with the melted chocolate and allow them to cool until the chocolate hardens.

8. Cut the cookie bars into 16 squares and serve.

The original recipe can be found here. I topped mine with a little vanilla ice cream to finish off the recipe!

Lots of Love,  Natalie

Thanksgiving 2013

I hope your thanksgiving was filled with love from family and friends! I enjoyed mine but it seems to pass by quicker every year. I cannot believe there is only 22 days until Christmas. Anyway here is a recap on my Thanksgiving including the recipe for the Salted Caramel Chocolate Pecan Pie that I made.

 

Ingredients:

 

Chocolate Filling:

1 1/2 cups sugar

                          3/4 cup butter, melted                               

                               1/3 cup all-purpose flour                               

                   1/3 cup 100% cacao unsweetened cocoa                

                           1 tablespoon light corn syrup                               

1 teaspoon vanilla extract

3 large eggs

1 cup toasted chopped pecans

1 (9-inch) unbaked deep-dish piecrust shell

                              

Salted Caramel Topping:

3/4 cup sugar

1 tablespoon fresh lemon juice

1/3 cup heavy cream

4 tablespoons butter

1/4 teaspoon table salt

2 cups toasted pecan halves

1/2 teaspoon sea salt

 

Directions:

1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.

2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.

3. Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.

4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

 

 

 

 

Lots of Love,  Natalie

 

 

 

Thanksgiving Prep/Recipes

Well, it is the eve of Thanksgiving which means a lot of cooking and baking is to be done. I will be baking a Salted Caramel-Chocolate Pecan Pie that was featured in the November 2013 Southern Living.

I will go ahead and say I have never made a Pecan Pie before but since it is a Thanksgiving day staple I decided I would try this year. I love baking so I have to admit I am thrilled but at the same time a little nervous for the challenge. I usually always bake desserts for Thanksgiving and Christmas. In case you missed it last Thanksgiving I put a spin on one of my favorite holiday pies with this Crumb Topped Apple Slab Pie.

 It was basically a combination of a tradition apple pie and a apple crisp. It was rather simple to make and I would recommend it to anyone wanting to give a modern twist to the traditional apple pie. The recipe for this can be found below:

 

Crumb Topped Apple Slab Pie

 

Ingredients:

 2 1/4  cups  all-purpose flour

3/4  teaspoon  salt

 2/3  cup  butter-flavored shortening

8 - 10  tablespoons  cold water

2/3  cup  sugar

1/3  cup  all-purpose flour

1  teaspoon  ground cinnamon

3 1/2  pounds  tart cooking apples (such as Rome Beauty or Granny Smith), peeled, cored, and cut into 1/4-inch-thick slices (10 cups)

 

Crumb Topping:

1  cup  quick-cooking rolled oats

1  cup  packed brown sugar

1/2  cup  all-purpose flour

1/2  cup  butter

1/2  cup  pecans

 

Directions:

     1. In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour. Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs. Stir in chopped pecans.

 

2. Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside. For dough: In a large bowl, stir together the 2-1/4 cups flour and the salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened. Using your fingers, gently knead the dough just until a ball forms.

 

3. Preheat oven to 375F. On a lightly floured surface, roll dough into a 19x13-inch rectangle. Wrap it around the rolling pin; unroll it into the prepared baking pan. Ease dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2 inch beyond edge of pan. Fold dough edge over and flute as desired.

 

4. In an extra-large bowl, combine sugar, the 1/3 cup flour, and the cinnamon; add apples. Toss lightly until apples are coated. Spoon apple mixture into dough-lined pan; spread evenly. Sprinkle with Crumb Topping (pan will be full).

 

5. Bake for 40 to 45 minutes or until apples are tender. If necessary to prevent over browning, cover top with foil for the last 5 to 10 minutes of baking. Cool slightly in pan on a wire rack.

 

6. Serve warm or cool completely. Cut into rectangles. Makes 25 servings

 

 

I hope every one's Thanksgiving prep goes well! Check instagram to see how my pies turn out! See you tomorrow!

 

 

Lots of Love,  Natalie